What would be the ideal temp range for fermentation? And for Botlle conditioning?
Each yeast has an ideal range specified with it, but, for ales in general, mid-sixties would be probably be ideal. Just remember that that is the temperature of the fermenting wort itself and not the ambient temperature of the air. As was stated earlier, there can be a significant difference in the two.
For typical ale yeasts between 60-68F is just fine though some can go higher. At the height of fermentation for internal fermenter temps I figure 6-8 degrees higher than ambient temps as a rule of thumb. So if the room is around 60 then the wort probably is OK.
A fermenter can be set in a basin, tub, or something that holds some water as a heat-sink. The wet towel will wick water and cause cooling through evaporation and frozen soda bottles can augment this even further. This is a really effective technique.
Once the brew is done fermenting (is it ever really?
) and bottled keep it around 70F max. Temperature generated off-flavors can still happen at this point. Since the beer is a living thing and not pasteurized you'll see benefits of keeping it in a dark cool place and not a hot garage or attic.
Once the multitude of factors in brewing become apparent to ya you'll develop your own system. Not just a craft but a science and quite literally an art... A sharp learning curve but we're here to help with any questions that will surely arise!